Thanksgiving Potatoes

Do you have a favorite recipe you use for your mashed potatoes? A number of years ago I stumbled upon this recipe from the Silver Palate Good Times Cookbook and it has been a family favorite ever since. It is perfect for those special holiday meals where you are trying to save time in the kitchen. These mashed potatoes can actually be made ahead of time and reheated just before serving. When we celebrate Thanksgiving with the extended family I am always asked to bring the mashed thanksgiving potatoes! These potatoes are very rich and we consider them a special treat. I do usually substitute low fat cream cheese and low fat sour cream when making this recipe. I hope you enjoy them!

Now a moment of confession. I wanted to share this recipe, but it is still a bit early to make them ahead for our Thanksgiving meal, so I will be sharing pictures of the ingredients rather than pictures of the process itself! Do try the recipe, you’ll be glad you did!

Best Ever Mashed Potatoes

9 large baking potatoes, peeled and diced
½ cup butter, room temperature
12 oz cream cheese, room temperature
¾ cup sour cream
½ tsp ground nutmeg
Salt and pepper to taste

Place the diced potatoes in a large saucepan, add water to cover and heat to boiling. Reduce heat and simmer until tender. Drain.

Place the potatoes in a mixing bowl.

(I put the potatoes through a ricer first and then add the remaining ingredients.) Using a ricer makes the potatoes so fluffy!

Cut the butter and cream cheese into small pieces and add to the potatoes.

Beat with an electric mixer until light and fluffy. Beat in sour cream.

Add salt and pepper to taste.

The mashed potatoes can be served immediately or placed in a buttered casserole to serve later. To reheat place in a 300 degree oven for 20 minutes or until heated through.

Makes about 8 servings.

 

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